Dairy Free Chili Con QUESO! {with hidden veggies!}

Game Day Queso. ANYday Queso. My family LOVES this dip, and guess what – nobody knows my secret…it’s made from VEGETABLES! {cue the crowd in my head going wild}.  It looks complicated, but I promise you, after you read through the recipe and do it yourself the first time, it really is a easy-breezy.

First, you need to pre-make this Vegveeta recipe.

750848_IMG_20150714_155634
VEGveeta Recipe:
1/2 cup carrot peeled & chopped (1 carrot)*
1 1/2 cup (loosely measured) raw cauliflower chopped (1 small head or 1/2 of a large head)
1 cup zucchini, peeled and chopped (1 medium zucchini)
1/2 cup frozen or fresh butternut squash, chopped*
1 teaspoon organic Apple Cider Vinegar
1 teaspoon coconut aminos (optional)
1 teaspoon Real Salt
1/2 teaspoon Turmeric
1 tablespoon coconut oil
3 tablespoons  Great Lakes Gelatin (red/orange, not green)  here is the one you want to get.

* For Low Oxalate, use butternut squash to replace the carrot and keep your portion size under control.

1.First, chop all of your vegetables and steam them until very soft.

2. Transfer to your Vitamin or high powered blender. Blend until very smooth.

3. Add in your apple cider vinegar, Coconut Aminos, spices, and oil and blend together.

4. Add in your gelatin and blend just until smooth.

5. Transfer to a plastic wrap or parchment lined bread pan(or any dish you want to use depending on the shape you want to have). If you have a silicone pan, you won’t need to use the liner.

1799731_20150713_114123

6. Place in the refrigerator until completely set.

VegveetaWhen you are ready to create your Chili con QUESO, you will need:

1/2 VEGveeta recipe, roughly cubed
1 lb. ground beef (or chorizo)
1 cup organic salsa of choice
1/2 -3/4 cup non-dairy milk
1/2 teaspoon Chili Powder
1/2 teaspoon real salt
Pinch of white pepper

In a large skillet, brown your meat over medium heat. Once your meat is cooked, you can drain, or not; that is your choice. We don’t drain ours.

To the pan,   add your cubes of VEGveeta, the salsa, and the non-dairy milk. Continue to cook until the VEGveeta is melted down and the ingredients are well combined. Season. Serve.

I prefer to make mine in my iron skillet because it keeps the dip hot when I transfer it to the table.
You can also keep this warm in a crackpot! I have used that method and it stayed warm all the way to the last bite (which, truthfully,  did not take long.)

I hope your families enjoy this recipe as much as ours does!!

 

386861_CYMERA_20150713_203852